Lightened-Up Pumpkin Mousse Pie
A healthier take on traditional pumpkin pie, using protein powder and reduced-fat cream cheese for a guilt-free dessert.
Ingredients
- High-quality protein powder whey, casein, plant-based
- Almond flour or coconut flour
- Oat flour optional
- Natural sweetener honey, maple syrup, stevia, erythritol
- Nut butter almond, peanut, cashew
- Unsweetened almond milk or coconut milk
- Eggs or egg whites or flax egg for vegan
- Vanilla extract
- Baking powder
- Baking soda
- Optional additions: Dark chocolate chips chopped nuts, dried fruits, spices (cinnamon, nutmeg), Greek yogurt, silken tofu
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 cup almond flour, 1/2 cup protein powder, 1/4 cup cocoa powder, 1/2 tsp baking soda, and a pinch of salt.
- In a separate bowl, whisk together 1/4 cup melted coconut oil, 1/4 cup maple syrup, 2 eggs (or flax eggs), and 1 tsp vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in 1/4 cup dark chocolate chips (optional).
- Pour batter into a greased 8x8 inch baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool completely before cutting into squares.